Food Traceability : from binders to blockchain /
McEntire, Jennifer.editor.
Kennedy, Andrew W.editor.
This book provides a picture of food traceability for all aspects of the food system, recognizing the unique differences, challenges, and “states of the industry” in different types of food products, as well as the different pressures and opportunities at different points in the supply chain and the research that has already been done. It also provides some historical context, along with the types of solutions available to the food industry, and the benefits associated with better recordkeeping that go beyond the public good and impact the bottom line. Whenever a food related outbreak occurs, traceability is called into question. When lives are at stake, it is critical that the root of the problem is quickly identified to prevent further illness. Once the problem is found, it’s just as important to contain it quickly. Too often, recalls expand because implicated product is not readily accounted for. Mention of traceability stirs fear for many in the food industry for several reasons: within a company, it’s not clear if responsibility for traceability lies with food safety professionals involved in recalls, supply chain professionals who understand product movement, IT professionals who build and maintain the recordkeeping systems, or regulatory professionals who need to respond to government requests for information. There is also a sense that traceability is someone else’s problem. Few firms admit that they are the weak link and instead tout how quickly they can perform mock recalls. But traceability is about more than just recalls. It is about the connectivity of the supply chain as a product and its constituents travel from the farm to the consumer. Because it is a systems issue, there is a sense that the investment by a single firm will be meaningless if supply chain partners don’t have comparable abilities. This book will address both these surrounding issues and solutions.
Part 1: Traceability in Perspective -- Chapter 1: History (Jennifer McEntire) § Global drivers and events that have prompted attention -- Chapter 2: Regulatory Environment (Richard White from GMA?) § International regulations/standards (Codex, GFSI, ISO etc.) -- Chapter 3: Public Health and other Consumer Benefits (Sherri McGarry/ Caroline Smith deWaal/ Jack Guzewich/Ben Miller/Elliot Grant) § Case studies of where traceability issues have impacted public health- marketing/authenticity and consumer right to know -- Chapter 4: Industry Benefits (Greg Buckley/GMA workgroup?) § Case studies on non-outbreak or recall related industry benefits -- Part II: Commodities – Application and Implementation -- Chapter 5: Dairy (Clay Detlefsen? Vikki Nicholson?) o Chapter 6: Grains, Oils and Seeds (Charles Hurburgh from Iowa State) -- Chapter 7: Meat and Poultry (Doug Bailey and Paul Lothian) -- Chapter 8: Produce (Dan Vache and Ed Tracey) -- Chapter 9: Seafood (Barbara Blakistone and Steve Mavity) -- Part III Stakeholders / Supply Chain Participants – Application and Implementation (NOTE: with the exception of the Farmer, most of these chapters will be very short- just a few page overview) -- Chapter 10: Farmers and Suppliers – Raw Agricultural Commodities (Reggie Brown? Charles Hurbaugh,) -- Chapter 11: Farmer – Animals (Animal ID - Brian Sterling) -- Chapter 12: Packer (Tony DiMarie from DiMarie Farms / or procacci brothers ) -- Chapter 13: Processor / Manufacturer (Sarah Giesert from General Mills/ GMA workgroup?) -- Chapter 14: Distributor / Wholesaler (Jorje Hernandez from US Foods?) -- Chapter 15: Retailer/ Food Service (Frank Yiainnis from Walmart or Michael Roberson from Publix; Brenda Lloyd) -- Part IV Traceability Tools and Solutions -- Chapter 16: Internal Traceability Options – use of ERP systems, traceability specific software, paper etc. (Gary Fleming?) -- Chapter 17: External Traceability Options (Tejas Bhatt) -- Chapter 18: Scientific Authentication of Paperwork- DNA and elemental based technologies to do source verification- Bob Hanner, UGuelph; Angus Crosson AECL (egg trade assn in Australia- elemental analysis) -- Chapter 19: Whole Chain Traceability: connecting the dots (Tejas Bhatt, Jennifer McEntire).
This book provides a picture of food traceability for all aspects of the food system, recognizing the unique differences, challenges, and “states of the industry” in different types of food products, as well as the different pressures and opportunities at different points in the supply chain and the research that has already been done. It also provides some historical context, along with the types of solutions available to the food industry, and the benefits associated with better recordkeeping that go beyond the public good and impact the bottom line. Whenever a food related outbreak occurs, traceability is called into question. When lives are at stake, it is critical that the root of the problem is quickly identified to prevent further illness. Once the problem is found, it’s just as important to contain it quickly. Too often, recalls expand because implicated product is not readily accounted for. Mention of traceability stirs fear for many in the food industry for several reasons: within a company, it’s not clear if responsibility for traceability lies with food safety professionals involved in recalls, supply chain professionals who understand product movement, IT professionals who build and maintain the recordkeeping systems, or regulatory professionals who need to respond to government requests for information. There is also a sense that traceability is someone else’s problem. Few firms admit that they are the weak link and instead tout how quickly they can perform mock recalls. But traceability is about more than just recalls. It is about the connectivity of the supply chain as a product and its constituents travel from the farm to the consumer. Because it is a systems issue, there is a sense that the investment by a single firm will be meaningless if supply chain partners don’t have comparable abilities. This book will address both these surrounding issues and solutions.
Food—Biotechnology.
Microbiology.
Public health.
Food Science.
Food Microbiology.
Public Health.